Crispy Asian Fish Tacos with Slaw & Sweet Soy Drizzle

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4

Introduction

Crispy Asian Fish Tacos deliver the perfect fusion of crunch, freshness, and bold umami flavor in every bite. These tacos are special because they combine golden, lightly battered fish with vibrant cabbage slaw and a glossy sweet soy drizzle that ties everything together. You get crisp textures, fresh herbs, citrusy brightness, and sweet-savory depth all in one handheld meal. This dish is fast, fun, and ideal for weeknights or entertaining. Quick tip: serve the tacos immediately after frying to keep the fish perfectly crispy.

Ingredients

For the Crispy Fish

• 1 lb (450 g) white fish fillets (cod, tilapia, or halibut), cut into strips
• 1 cup (120 g) all-purpose flour
• 1/2 cup (120 ml) cold sparkling water
• 1 large egg
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Oil for frying (about 2 cups / 480 ml)

For the Slaw

• 2 cups (140 g) shredded green cabbage
• 1 cup (70 g) shredded red cabbage
• 1/2 cup (30 g) shredded carrots
• 1/4 cup (4 g) chopped cilantro
• 2 tbsp (30 ml) rice vinegar
• 1 tbsp (15 ml) lime juice
• 1 tbsp (15 ml) honey
• 1 tbsp (15 ml) sesame oil
• Pinch of salt and pepper

For the Sweet Soy Drizzle

• 3 tbsp (45 ml) soy sauce
• 2 tbsp (30 ml) honey
• 1 tbsp (15 ml) rice vinegar
• 1 tsp grated ginger
• 1/2 tsp sesame oil

To Serve

• 8 small corn or flour tortillas
• Lime wedges
• Optional: sliced jalapeños, sesame seeds, extra cilantro

Step-by-Step Instructions

1. Prepare the slaw.

   Combine both cabbages, carrots, and cilantro in a bowl. Whisk together rice vinegar, lime juice, honey, sesame oil, salt, and pepper. Pour over the vegetables and toss well. Let the slaw rest for at least 10 minutes so the flavors blend.

2. Make the sweet soy drizzle.

   In a small saucepan over low heat, mix soy sauce, honey, rice vinegar, ginger, and sesame oil. Cook 2–3 minutes until slightly thickened and glossy. Let cool before drizzling.

3. Prepare the batter.

   Whisk flour, garlic powder, paprika, salt, and pepper in a bowl. Add sparkling water and egg, stirring gently until just combined. Do not overmix—this keeps the coating light and crispy.

4. Fry the fish.

   Heat oil in a deep skillet to 350°F (175°C). Dip each fish piece into the batter and place gently into the hot oil. Fry 3–4 minutes per side until golden and crispy. Transfer to a paper towel–lined plate.

5. Warm the tortillas.

   Heat tortillas in a dry skillet for 10–15 seconds per side or wrap in foil and warm in the oven. Warm tortillas fold better and don’t crack.

6. Assemble the tacos.

   Add slaw to each tortilla, place 1–2 crispy fish strips on top, and drizzle with the sweet soy sauce. Garnish with lime wedges, jalapeños, sesame seeds, or extra cilantro.

FAQs

Can I bake the fish instead of frying it?

Yes—coat the battered fish lightly with oil and bake at 425°F (220°C) for 12–15 minutes. It won’t be as crispy as deep-fried, but it will still be flavorful and delicious.

Can I use frozen fish?

Absolutely. Just thaw the fish completely and pat it very dry before battering so the coating sticks well and fries up crisp.

How do I keep the fish crispy?

Place fried fish on a wire rack instead of a plate to prevent steam from making it soggy, and assemble the tacos right before serving.

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